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I'm currently upgrading my knives from cheap stamped knives. I purchased an artifex 210 gyuto and 80mm petty and the dojo Nakiri. I love all 3 and love the steel on the dojo especially I would like to get a utility knife a bit smaller. My girlfriend still reaches for the santoku 5.5 in cheap stamped knife do to size and she likes the small point at the end that the Nakiri lacks. I'm looking at the hiromoto and moritaka 150 petty as a replacement. Both with aogami super steel. We are both right handed and both tend to rock the knife a bit.

I have 800, 4000, and 6000 grit wet stones along with a ceramic honing rod.

I would like to spend under $200 and upgrade the knife listed above and get the next tool or tools I need to maintain a great edge.

Thank you in advance for any feedback!

MowgFace

Post subject: Re: New petty and sharpening question

Posted: Sun Nov 18, 2012 9:10 pm

Joined: Sat Aug 25, 2012 11:24 pmPosts: 460

Your multiple references to "Stamped knives" encourage me to post a reference to the Forged vs. Stamped topic mentioned previeously in this forum

I can say that I have been a chef knife guy for many years. I never used my smaller knives as I was able to do just about everything I needed with a Chef's knife . . . that was before I purchased a Moritaka 150mm petty http://www.chefknivestogo.com/moritaka3.html. I use this for all kinds of stuff and only pull my Chef's knife (a Moritaka KS 250) when the job is appropirately sized.

I highly recommend the Moritaka 150mm Petty and if your wife likes the size of the 5.5inch knife, she may really like it too . . . get it for her and if she doesn't like it you will have an awesome knife for you AND the points of getting something you thought she would like. Now that is a winning proposal!

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